Grill'd

Simon Crowe opened the first Grill’d in Hawthorn, Melbourne, in 2004, pitching it as a healthier alternative to fast food: grass-fed beef and lamb, free-range and RSPCA-approved chicken, fresh salad and chips that are not drowning in oil. It worked, and it became one of Australia’s biggest burger chains without ever feeling like a drive-thru.

Every order comes with a small token that customers drop into one of three jars for local community groups, and each month the money is split by how many tokens each jar collected. It is called Local Matters, and it has made Grill’d a neighbourhood fixture as much as a burger shop.

Around 180 restaurants across Australia, plus one in Bali.